Tuscan Rosemary Chicken and White Beans (TNT)

This was excellent! This would be good to serve to company!! ....very gourmet!
I used fresh rosemary instead of dry because we have it growing in the back yard...
I also had a hard time finding the sun-dried tomatoes, but finally found it in the produce section of the grocery store...It is in a package where the other nuts, dried fruits, etc. are..You just have to look for it or like me....ask where it is....I couldn't find it at Walmart, but got it at Publix.
Enjoy!
hugs,
peg


Tuscan Rosemary Chicken and White Beans
Andi Bidwell, a Betty Crocker Kitchens food editor, shares a recipe? It's a delicious Italian chicken skillet dinner you can have on your table in 30 minutes.
Prep Time: 30 minutes
Start to Finish: 30 minutes
Makes: 4 servings
1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1-1/4 lb.)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 tsp. dried rosemary leaves, crushed (PEG'S NOTE---I used fresh rosemary)
1 can Progresso cannellini beans, drained and rinsed
1. In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
2. Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170 degrees F.)
3. Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Recipe source: Betty Crocker recipe
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=32530&Source=SearchResultPage